Consommé à la Soubrette

Ingredients

• 1 liter chicken consommé (consommé de volaille)
• 6 tablespoons dried tomato purée, strained through cloth
• pinch cayenne pepper
• 12–18 pieces small chicken forcemeat quenelles (quenelles en farce de volaille)
• 12–18 rings truffle rings, for garnish
• 12–18 pieces pink shrimp tails, peeled

Instructions

1. Bring the chicken consommé to a gentle simmer. Stir in the strained dried tomato purée until fully incorporated. Season lightly with cayenne pepper — the name Soubrette calls for delicate balance, not heat.
2. Form the chicken forcemeat into small, round, flattened quenelles using two moistened spoons: scoop the mousse with one spoon, then slide it onto the other and back again to smooth and shape it. Poach the quenelles gently in salted water or in the consommé itself until they rise and hold their shape — about 4–5 minutes. Remove with a slotted spoon and drain.
3. Decorate each quenelle with a thin ring of truffle laid on top to simulate an eye. Arrange the quenelles and peeled shrimp tails in a warm soup tureen or individual bowls. Pour the hot consommé over them and serve at once.